Wagyu brisket steak with Dutch stamppot

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Wagyu brisket steak with Dutch stamppot

I grilled and smoked a lot of Wagyu beef. But I am going to show you finally how amazing high-quality Wagyu really is. And by that, I mean that you can buy a cheaper cut of Wagyu and make fantastic steaks with it.

To accompany that steak, I make a typical Dutch dish just because I want you to experience Dutch cuisine. The food we Dutch people eat when we are together with family.

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  • three 1/2 inch thick Wagyu steaks
  • 2 onions
  • beef fat (or butter)
  • Ground black pepper and sea salt
  • 250 grs of chestnut mushrooms
  • 1 clove of garlic
  • 1/2 kilo of potatoes
  • 1/2 kilo of sauerkraut
  • table salt

How to

  1. Slice up the onion
  2. Put the beef fat or butter in the pan and let it melt. Put the onion slices in the pan and let them soften.
  3. When the onions start to brown, season them whit salt and pepper and take them out of the pan.
  4. Put some extra beef fat in the pan and add the mushrooms. Press a clove of garlic and put it in with the mushrooms. Season it with a little salt and pepper and shake and stir them until they browned. Then take the pan off the fire.
  5. Peel the potatoes and cut them to the same size. Boil them in water with 2 teaspoons of salt. At the same time, boil the sauerkraut.
  6. When the potatoes are soft enough to mash, pour the water out of the pan. Do the same with the sauerkraut.
  7. Mash the potatoes with a masher and stir in the sauerkraut. You just made “zuurkool stamppot”. The first step to Dutch citizenship. We love this stuff.
  8. Now it’s time to fire up your barbecue to grill the Wagyu steaks. We grill them over direct heat.
  9. Grill the steaks for a couple of minutes on both sides to a core temperature of 55°C (130F). Take them off the grill and sprinkle on some finishing salt while they rest.
  10. Serve the sliced steak with the stamppot, onions and mushrooms.

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BBQ gear used

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